Sunday, February 17, 2013

Whole Wheat Pasta with Kale, Lemon and Sunflower Seeds

Makes 4 servings
Recipe from
Adapted and Husband-Tested in Alice’s Kitchen

This lemony cheesy pasta dish comes together quite quickly, so have the ingredients prepped before beginning.  Using whole-wheat pasta, kale (or spinach) and sunflower seeds make this a healthy choice for a quick Meatless Monday dinner.

½ pound whole-wheat fettuccini
 or spaghetti
2 Tablespoons extra-virgin olive oil

3 cloves garlic, minced

1 pinch crushed red pepper flakes

1 large bunch kale leaves, large stems removed and roughly chopped or 1 large bunch spinach leaves
2 Tablespoons sunflower seeds

2 Tablespoons lemon zest

2 Tablespoons fresh lemon juice

½ cup freshly grated Parmesan cheese, plus a ton more for garnish

Kosher salt and freshly ground pepper

First, bring a large pot of water to a boil.  Add 1 Tablespoon Kosher salt to the water. Cook the pasta until al dente, according to package directions.  Reserve 2 Tablespoons of the pasta water and drain the rest.
While the pasta is cooking, heat the oil in a large skillet over medium-high. Add the garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the kale and a pinch of salt and pepper. Toss to wilt the greens, about 1 to 2 minutes. Stir in the sunflower seeds, lemon zest and juice. Toss to combine.
Add the cooked pasta to the skillet. Add the reserved 2 Tablespoons pasta water. Sprinkle with Parmesan cheese.  Toss to combine.
Serve with more cheese and sunflower seeds on top.

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